Lemonade Party Cake

Found on Betty Crocker

1	box Betty Crocker® SuperMoist® lemon or yellow cake mix
	Water, vegetable oil and eggs called for on cake mix box
1	can (6 oz) frozen lemonade concentrate, thawed
3/4	cup powdered sugar
1	container Betty Crocker® Whipped fluffy white or fluffy lemon frosting
	Yellow colored sugar, if desired

1. 1Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Cool 15 minutes.
2. 2Mix lemonade concentrate and powdered sugar. Pierce top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of cake. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
3. 3Spread frosting over top of cake. Sprinkle with sugar. Store covered in refrigerator.

Chocolate Marbled Banana Nut Bars

Found on Betty Crocker

1	pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2	cup plus 2 tablespoons butter or margarine, softened
1	egg
3/4	cup mashed very ripe bananas
1/2	cup chopped walnuts
1 1/4	cups semisweet chocolate chips 1Heat oven to 350°F. Spray bottom and sides of 9-inch square pan with cooking spray. In large bowl, stir cookie mix, 1/2 cup butter and egg until soft dough forms. Reserve 1 cup of the dough. To the remaining dough, add mashed banana and walnuts; mix well. Spread in bottom of pan. 2In medium microwaveable bowl, microwave 3/4 cup of the chocolate chips with the remaining 2 tablespoons butter on High about 1 minute, stirring after 30 seconds, until melted and smooth. Add reserved cookie dough; stir until well blended. Drop chocolate dough by spoonfuls evenly over top of banana mixture; spread gently to almost cover. Swirl chocolate mixture into banana mixture with knife for marbled design. 3Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. 4In small microwavable bowl, microwave remaining 1/2 cup chocolate chips on High about 1 minute, stirring after 30 seconds, until melted and smooth. Drizzle over bars. Cool completely, about 2 hours. For bars, cut into 5 rows by 4 rows. Store covered at room temperature.

Impossibly Easy Toffee Bar Cheesecake

Found on Betty Crocker

1/4	cup milk
2	teaspoons vanilla
2	eggs
3/4	cup packed brown sugar
1/4	cup Original Bisquick® mix
2	packages (8 oz each) cream cheese, cut into 16 pieces, softened
3	bars (1.4 oz each) chocolate-covered English toffee candy, coarsely chopped
1/2	cup caramel topping 1Heat oven to 325°F. Spray bottom only of 9-inch glass pie plate with cooking spray. 2In blender, place milk, vanilla, eggs, brown sugar and Bisquick mix. Cover; blend on high speed 15 seconds. Add cream cheese. Cover; blend 2 minutes. Pour into pie plate. 3Sprinkle candy over top; swirl gently with table knife to evenly distribute candy. 4Bake 30 to 35 minutes or until about 2 inches of edge of pie is set and center is still soft and wiggles slightly. Cool completely, about 1 hour. 5Refrigerate at least 4 hours. Serve with caramel topping. Store in refrigerator.

Mini Corn Cakes

Found on Betty Crocker

1	tablespoon butter or margarine
1/3	cup chopped green onions (about 5 medium)
1/3	cup chopped celery
1/3	cup chopped red bell pepper
1	cup soft white bread crumbs (about 1 1/2 slices bread)
1/2	cup Original Bisquick® mix
1	teaspoon sugar
1/2	teaspoon salt
1/8	teaspoon ground red pepper (cayenne)
2	eggs, slightly beaten
1	can (11 oz) whole kernel corn, drained
2	tablespoons vegetable oil
1/2	cup chive-and-onion sour cream

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1. In 12-inch nonstick skillet, melt butter over medium heat. Add onions, celery and bell pepper; cook 3 minutes, stirring occasionally.
2. In medium bowl, stir vegetable mixture and remaining ingredients except oil and sour cream until well blended.
3. In same skillet, heat 2 teaspoons of the oil over medium heat. Cooking 8 corn cakes at a time, drop corn mixture into oil by tablespoonfuls, spreading each into 1 1/2-inch round. Cook 1 minute to 1 minute 30 seconds on each side, carefully turning once, until golden brown. Cook remaining corn cakes, using 2 teaspoons oil for each batch of 8 corn cakes. Serve with sour cream.

Pepperoni Cheese Bake

Found on Betty Crocker

2	cups Original Bisquick® mix
1/4	cup grated Parmesan cheese
1/2	cup water
1/2	teaspoon Italian seasoning
1/2	package (3 1/4-ounce size) sliced pepperoni, cut in half
1/2	cup shredded mozzarella cheese (2 ounces)
	Sliced ripe olives, if desired
	Pizza sauce, heated, if desired

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1. Heat oven to 400°. Generously grease bottom and sides of square pan, 9x9x2 inches, with shortening.
2. Stir Bisquick, Parmesan cheese, water, Italian seasoning and pepperoni until moistened; spread on bottom of pan. Sprinkle with mozzarella cheese. Top with olives.
3. Bake uncovered 18 to 20 minutes or until edges are light golden and cheese is melted; cool slightly. Serve warm. Serve with pizza sauce.

Margarita Mac and Cheese

Submitted by ME!
adapted from Betty Crocker


6 to 7 oz pasta
1 tsp salt
1/4 tsp pepper
2-3 cups mozzarella cheese
1 can diced tomatoes, drained. or 1 can stewed tomatoes with basil and garlic

For sauce:
2 Tbsp olive oil
1 clove of garlic, minced                                                          
1 Tbsp flour
1/2 tsp salt
1/4 tsp pepper
2 cups milk

Pre-heat oven to 375. Cook pasta as directed on the package. While macaroni is cooking, prepare the sauce.

Heat olive oil in a saucepan over low heat. Add garlic and cook 1-2 minutest. Whisk in flour, salt and pepper and cook over low heat, stirring, mixture will be smooth and bubbly. Remove from heat and stir in milk. Heat to boiling, stirring constantly. Boil and stir for about a min., sauce will be thin.

Drain pasta and mix with the drained tomatoes. Put half of thepasta in an greased 2-quart casserole dish. Sprinkle with  the salt, pepper, basil and cheese (leave enough cheese to top the next layer). Repeat with remaining pasta and cheese. Pour sauce over macaroni. Cover and bake for 30 minutes. Uncover and bake 15 minutes longer.